Again it is not a difficult recipe, the stuffing consists of bacon and onion (of which I firstly browned in a pan), fresh bread crumbs, macadamias, pitted prunes, fresh thyme, lemon rind, mixed spice, brandy, and egg.

Spread it onto your pork loin, roll up, tie and bake.

My crackling wasn't perfect so I cut off the top and watched it closely under the grill to get some serious crunchiness.

It was so delicious served with some baked pumpkin and parsnip, and sauteed broccoli.

And the Pinot Noir was sensational, an absolutely gorgeous wine that accompanied the food perfectly.

Overall it was a really enjoyable meal, delicious food, stunning wine, a warm lounge room and good friends.

About Me

I love to cook. I love my family. This is my little place where I share the food that we eat together. I am a mum from Sydney with an amazing husband and two beautiful young children. I work part time as a hospital scientist.